The research reveals the mechanism of cold storage to delay fruit senescence from the perspective of active oxygen metabolism, and thus provides a theoretical basis for cold storage to extend the shelf life of Red-fleshed sweet pomelo. By using the red fleshed sweet pomelo fruit as material, the content of reactive oxygen and enzyme activities in juice sacs, white cortex and peel during cold storage (8 ℃)were investigated respectively. The results showed that the activities of peroxidase, catalase and superoxide dismutase decreased gradually from outside to inside: peel>white cortex>juice sacs; Compared with the control stored at room temperature, cold storage at 8 ℃ significantly (P＜0.05)inhibited the increase in the content of malondialdehyde and hydrogen peroxide in juice sacs by maintaining catalase, peroxidase and superoxide dismutase activities, to maintain the ability of sacavenging reactive oxygen species, and extend the shelf life of fruits.
WANG Yonghong
,
LUO Xiaomin
,
LIU Shunzhi
,
HU Weirong
. Study on reactive oxygen metabolism in red-fleshed sweet pomelo during cold storage[J]. Food and Fermentation Industries, 2020
, 46(3)
: 207
-211
.
DOI: 10.13995/j.cnki.11-1802/ts.022129
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